We're Back !!!

                        We can not express how good it feels to be back in our beloved restaurant!

All of our guests,staff ,friends and family who supported us in our very successful first weekend open for 2018, warmed our hearts and increased our passion!

    This is turning  into a "Thank You" note - thank you all for your support and for allowing Tony and I to realize our dream of owning a restaurant and serving Amazing Food in a fun and funky atmosphere.

A very special shout out to John at  Beanstock Coffee for delivering extra Organic Sumatra Beans ... On a Sunday ....on Mother's Day - your dedication to us is so very appreciated !


We love Beanstock Coffee!
@beanstockcoffee
#lauraandtonyskitchen #beanstockcoffee #weloveourrestaurant #weloveourstaff  #alwaysgrateful

Vegetarian Enchiladas Gluten Free and Delicious

This year Tony and I welcomed two new members to our family, our Great nephew Lincoln Joseph Hopper and our Great Niece Amelia Catherine Salza  - we became "Greats" for the 3rd and 4th time !

We were so excited to meet the new babies and wanted to make it easy for all the parents involved so we arrived with dinner prepared.

Vegetarian Enchiladas fit the bill , Gluten free and delicious  - easy to assemble , can be prepared ahead of time , they travel well and are a breeze to heat and eat- so full of flavor you really won't miss the meat , but this could easily be recreated to include meat, poultry or shrimp !

Enjoy!

Vegetarian Enchiladas     serves 8 approx 24 Enchiladas

375*F  covered for 20-30 minutes 

Before you begin this recipe , place one block of extra firm Tofu in the freezer and defrost completely.

To keep this Gluten Free look for Gluten free Tortillas  - currently available in Corn or Soft Flour - we selected Heirloom Corn Tortillas  Gluten Free and Non GMO from Wholefoods . 

Enchilada Sauce :

8 cups of Vegetable Stock

1 TBSP Plus 1 TSP  Apple Cider Vinegar

1/2 cup Tomato Paste 

1/4 cup Chili Seasoning Powder 

1/4 cup Cumin 

3 minced cloves of Garlic

Salt & Freshly ground pepper to taste

2 Tablespoons Gluten free All Purpose Flour 

Place all ingredients in a medium saucepan , simmer on medium heat for 20 minutes.

Create a slurry by mixing Gf Flour with 1/2 cup of water and whisk to smooth consistency- add to sauce , whisking to incorporate to a uniform mixture , bring to a boil for 3 minutes.

  Using a Blender , blend until smooth and run through a strainer -Set aside and allow to cool.

Vegetarian Enchilada Filling:

Drain defrosted  Tofu , place in colander and crumble and squeeze out moisture - this will mimic the texture of ground beef and soak up the flavors of the vegetables and seasonings.

Saute :

2 teaspoons of Olive Oil

2- Diced onions 

1 lb Cremini Mushrooms sliced

1-large diced Red Pepper 

Cook until softened.

Add :

1- peeled and diced eggplant 

1- diced zucchini 

Cook mixture until eggplant is very soft 

add vegetable stock  as needed - you do not want the filling to be too saucy

add crumbled tofu

3 -TBSP Chili Seasoning Powder

2- TBSP Cumin

3- cloves minced Garlic

Salt & Freshly Ground Pepper to taste

10-15 drops of Tabasco 

cook for 15 minutes.

allow mixture to cool.

Add Chopped Fresh Cilantro to taste.

In  a separate bowl combine  1 lb shredded Mozzarella with I lb shredded Cheddar and 

add 1 cup to cooled Enchilada filling.

Assembly

Cover Bottom of your baking pan with a layer of Enchilada sauce

Warm tortillas in a dry pan on medium heat  so they are pliable , dip both sides  in enchilada sauce place 1/4 cup of cooled filling in tortilla and roll, place in baking dish.

Top Enchiladas down the center  with 1 cup Enchilada Sauce, shredded cheese  for garnish.

Cover in foil and refrigerate until needed or bake as directed above.

Serve with  Homemade Salsa ,Guacamole,  Shredded Cheese, Shredded Lettuce ,Sour cream and garnish with a few sprigs of Fresh Cilantro.

National Coffee Cake Day

April 7, 2018  is National Coffee Cake Day - so we thought what better way to celebrate than to share our recipe for Laura & Tony's Kitchen recipe for our Amazing New York Style Coffee Cake.

When we first opened Laura & Tony's Kitchen in 2004 , Tony kept asking me to make a Coffee Cake for Our "Amazing Breakfast Buffet" I kept brushing him off thinking it would be too difficult to master. Finally, I gave in , this recipe is delicious and easy to put together , really best while still warm - right out of the oven.Several of our guests have pleaded with me to share my Coffee Cake recipe, I am delighted that you love it as much as we do , enjoy!!

 Laura & Tony’s Kitchen New York Style  Coffee Cake 

                              preheat oven 375*F

1-      9x12 glass pan sprayed with vegetable oil

 

Topping –

2 cups dark Brown sugar

2 cups Flour

1 Tbsp cinnamon

½ teaspoon salt

8oz (room temperature) butter

      

Mix together until it resembles wet sand, refrigerate until butter is chilled at least 20 minutes.

Cake  

2 eggs

1 cup milk

2 cups sugar

3 ½ Flour

1 Tbsp 1 tsp baking powder

1 Tbsp cinnamon

1 cup melted butter

Mix eggs and sugar add butter, milk mix dry ingredients and add slowly to the egg mixture stir til combined. My mantra - for all baking DO NOT OVERMIX this action will result in a tough cake , just mix until combined.

Spray pan , add cake dough bake 15 minutes, add topping and continue baking until a toothpick comes out clean approximately 20-30 minutes.

Of Course ,we suggest you serve this warm from the oven and with a gorgeous mug of Beanstock Organic Sumatra coffee.@beanstockcoffee

                             

Our Signature Carrot Cake with Homemade Old Fashioned Cream Cheese Frosting!

   The last few days, the mild temperatures have   been a reminder that Spring ** is right around the corner  and  that means it is almost time to return to our beloved kitchen!

Our Amazing Breakfast Buffet is not complete without 

Our Signature Carrot Cake with Homemade Old Fashioned Cream Cheese Frosting !

Laura & Tony's Kitchen Signature Carrot Cake                                 Oven   375*F  20 minutes     

1/2 Lb softened Unsalted butter

1/4  cup oil

1 1/2 cup Sugar

2 eggs 

1/4 cup milk

1/4 cup orange juice

 Dry Ingredients

1 1/4 cup Flour

1 tsp baking soda

1 tsp Baking powder

1/4 tsp salt

1 tsp vanilla

 1 cup shredded carrots

 1 cup chopped walnuts ( optional) 

Preheat oven to 375*F

Brush 9X12 pan with oil and line with parchment.

Whip butter and oil with sugar until light and fluffy. Add eggs one at a time , milk and orange juice.

In a separate bowl mix dry ingredients with a whisk.Slowly add dry mix  to the Butter mixture be sure not too over mix , add vanilla, shredded Carrots and Chopped walnuts( optional).

Add batter to prepared pan and bake for 20 minutes or until toothpick come out clean.

Allow to cool.

Old Fashioned Cream Cheese  Frosting

1 softened stick unsalted butter

1 lb Softened Cream Cheese

1 1/2 tsp vanilla

2 c sifted confectioners sugar

Add softened butter and begin to mix on low , add cream cheese and mix til blended , add vanilla .

Slowly and on low speed begin to add  cconfectioners sugar.

Frost Carrot cake and Chill in refrigerator to set ...if you can , lol!

If your not a baker , don't fret -Laura & Tony's Kitchen  will be reopening Saturday May 12th MOTHER'S DAY WEEKEND..and of course we will be serving up Our Signature Carrot cake !

     

**The weather reports are screaming that winter is not done with us yet - this  is a recipe that will cheer you up!

Valentine's Day Dessert

SOME RECIPES DESERVE TO BE REPEATED-

FLOURLESS CHOCOLATE CAKE  is one of them -

 I have been known to have a few in the freezer for unexpected company -

they freeze and defrost perfectly!

This is a favorite because it is easy, delicious and it  just happens to be Gluten Free- but

I promise you will not miss the gluten, lol.

I love the small format  created by lining a muffin tin with cupcake paper- it’s perfect for

Valentine’s Day !

In my experience,

this cake is better if it is  prepared a couple of days before you want to indulge!

 We like to break up the dense chocolate cake with Raspberry sauce and

Fresh Whipped Cream - but this is totally optional.

Flour-less Chocolate Cake     Preheat Oven 350*F   

Ingredients:                                  Bake 10-15 mintues

¾ lb plus 2 oz unsalted butter

15 oz semi sweet chocolate chips

10 large eggs (separated)

1 ¼ c. unsweetened cocoa powder

2 1/4 c. sugar

½ tsp. salt

2 ½ Tbsp. Vanilla extract                   

Directions:Preheat Oven to 350 *F

  Line a Standard Muffin tin  with cupcake liners , paper or silicone , fancy or plain.

Combine butter and chocolate in a large, heatproof (glass or stainless steel)

bowl and then rest it over a pan with boiling water (double boiler) until melted –

Be careful not to burn it!

Sift the cocoa powder and sugar in a bowl, then set it aside.

Whip egg whites with salt until it forms soft peaks- Be careful not to over whip.

Remove chocolate/butter mixture from double boiler and stir until smooth,

allow to cool and then add cocoa mixture, egg yolks, vanilla and

¼ of whipped egg whites. Stir until smooth.

Using a rubber spatula, fold in remaining whites until they are just blended.

Do not over mix

Fill lined muffin cups  halfway  , then place a roasting pan and fill that halfway up

with hot water on second shelf in oven this will create moist heat to keep your tiny cakes

tender and delicious!

Bake 10-15 minutes. A toothpick inserted into the cupcake should not be completely clean,

and if you shake the pan, the cupcakes should be jelly like in the center.

Allow the cupccakes to cool.

Super Bowl LII February 4, 2018, 6:30 PM EST/3:30 PM PST

04DAYS:07HRS:53MIN:43SEC AND COUNTING

 

  Tony is an avid Football fan , he watches all the games and is up to date on all the stats.

For me, I only get excited about football when it is Superbowl time,

I think, I am more interested in the idea of friends getting together

and enjoying delicious food and drinks -

in short, I am more interested in the Superbowl party!

  Whether we are hosting or have been invited to a party -

the question always is - What should we make ?

My sister-in- law Kathy, really perfected this recipe and

she has been nice enough to share it with me , so I can share it with you !

Our whole family looks forward to eating these shrimp at every gathering -

Thank you Kathy!

I hope this will become a "go to" recipe for your gatherings also!

A quick sauté for the shrimp and you are done, enjoy!

---

Spice crusted Shrimp with Remoulade  Sauce

Sauce :- can be prepared up to three days in advance

1/4 cup low fat mayonnaise

1/4 cup plain fat free yogurt

1 teaspoon grated lime rind

1 1/2 tablespoon fresh lime juice

1 teaspoon capers,chopped

dash of ground pepper

Combine all ingredients  and keep refrigerated until you are ready to serve.

Shrimp:

2 teaspoons ground cumin

2 teaspoons paprika

1 tsp ground coriander

1/2 tsp garlic powder

1/4 teaspoons salt

1/8 teaspoon black pepper

48 large shrimp peeled & deveined ( about 1 1/2 pounds)

olive oil

cilantro optional

Combine spices in a large ziplock bag , add shrimp toss to coat.

In a hot (med high heat) nonstick pan add oil, add shrimp, be careful not to overcrowd ,

cook for 3 minutes on each side , remove shrimp

and keep warm until all shrimp are cooked .

serve shrimp with sauce and garnish with cilantro (optional).

Be prepared to be delighted!